Going on Vacation + No Pictures Won’t Stop A Giveaway!

Growing pains that come from moving and expanding your blog…unavoidable, and a neverending challenge. I currently am having some issues with getting images to appear correctly on this site, which sorts of renders a food blog a little pointless, no? While I’m sure (hopeful?) the answer is just a couple code lines away, I am also leaving on a two week vacation today…to the Mediterranean and far, far, away from the Internet. So I’m afraid no new photos will arrive until U return.

So sorry, dear readers! I meant to leave you with a few interesting posts to tide you over, but it looks like I’ve been stymied by technological roadblocks.

As consolation, click over to the online version of Edible East Bay, where my review of Alice Medrich’s new cookie book Chewy Gooey Crispy Crunchy
has been published. I’ve met Alice a few times and she is a truly meticulous and inspired baker. Her cookbooks remain among my favorites n my bookshelf.

I’m also giving a copy of this book away to one lucky reader – just leave a comment describing your favorite texture of cookie. Do you like your chocolate chip cookies thick and chewy? Your brownies cakey? Your macarons just this side of chewy? Give me some adjectives!

I’ll let this run until I return on June 12, at which point hopefully all will have been restored to rightness here and I can post the winner, as well as some tidbits from my interview with Alice, and a recipe from her book.

Thanks for your patience, all! Have a great Memorial Day weekend. Now, I have a plane to catch!

I love soft, thick gooey chocolate chip cookies as well as melt in the mouth soft macarons. I am also very fond of fruity financiers which have the browny butter taste with a bursting taste of blueberries, raspberries or cherries.

I love a good mixture of chew and crunch. Like a birds nest or ‘jammy dodger’ type of cookie. the sweet chew of a fruit filling and the crumbly crunch of a shortbread type. Linzers with the same tender crunch and subtle chew are delicious too!

I love my cookies in medium thickness with a great crunch on the outside and a little bit chewy on the inside. I love it when it’s still a little bit warm after in came out of the oven…but cool enough to handle. Can’t beat that still melting chocolate chips inside the cookies….

I have to have contrasting textures in anything I bake, including cookies. If the main part of the cookie is pillowy soft, then I want some crunch or something with a little bit of bite mixed in. A crisp, short cookie calls for a soft filling. I am not one for smooth sailing all the way with one type of texture.

I love my cookies thick and chewy and their has to be a slight give when you bite into them, like a hard outer shell giving way to the chewiness. But, the best part is when they are warm with melty chocolate chips.

Such a fabulous giveaway – the title of that book is just mouthwatering! I like my blondies (and brownies) fudgy… which has, so fat, led to 6 batches in 4 days in an effort to find the perfect proportions when the chocolate is taken out. A hard life, surplus baked goods! Happy holiday, too…

I like my chocolate chip cookies chewy with a slight crust and definitely on the thinner side. I like my sugar cut-out cookies on the crispier side with lots of sprinkles like my grandmother made for me.

I like very crunch chocolate chip cookies that you can actually hear the crunch when you are chewing them. Of course they have to have the very best chocolate chips in them melted to perfection! I like macaroons that are crispy and dry on the outside and moist and tender on the inside (and dipping them in dark chocolate doesn’t hurt either). I love crispy macarons with light and fluffy italian meringue filling – crispy and marshmallowy 🙂

I’m not sure if Canadians may enter, but just in case: for me it depends on the type of cookie. Some kinds are best when they’re crunchy on the edges and chewy but not cakey in the middle. Other kinds are best if they’re crisp all the way through, and a few should be sandy or buttery. Brownies are good in the chewy or fudgy varieties, but I’m not a fan of the cakey type.

I’ve just recently met a new addiction: chewiness on cookies. I’m Italian and we have crunchy biscotti over there, but then I moved to Ireland and I met my soul mate chewiness… enjoy the Mediterranean
Martina

I like the outside with the sugar caramelized and crispy, but the inside depends on the cookie. I tend to put an excessive amount of things in my cookies. If I am adding chocolate chips, then there will be many types of chocolate

I love almost any and all cookies – especially (of course) home made! I suppose my favorite texture would be a soft and slightly chewy version. I really am not picky about the kind (as I really seem to like them all.) My newest interest seems to be the Macaron. Although I certainly have not perfected them – I am working on it. Thank you so much for this opportunity to win a wonderful book, it is especially nice for those of us who cannot afford to buy them. We can take these wonderful opportunities to hopefully win. Thank you again!

Mmm, almost every type of cookie makes my tongue happy. If I had to wrestle the cookie monster for one, though, I’d have to go for something with a slightly crunchy exterior with a pillow-soft interior. Then for the brownies, a crackly crust and a fudgy filling, studded with melting dark chocolate bits. Ooh, I think I just induced a craving!

I know that chocolate chip cookies are the most common of all cookies! but what can i say?:) if it’s good, it’s good! nothing beats a warm chocolate chip cookie for me!:) just before it completely cools down, the scrumptious ooey gooey-ness of the chocolate and the crisp edges yet chewy and moist center!:)

For choco chip cookies, I love them not too thin and not too thick, but just right with a crisp exterior and a soft, chewy interior that is still slightly warm where gooey chocolate bursts into your mouth. I feel this is just the best of everything and oh so comforting with a nice glass of cold milk.

Oooh! Hopefully it’s not too late to describe my fav. dessert texture. I just discovered this site and I love it!! 🙂 I tend to gravitate toward any delectable type of goodness that is creamy, fluffy, soft, sugary, chewy and pretty. From jimmy sprinkles to fresh out-of-the-oven sugar cookies, they are best delicate. <3

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl